Wholesome Carrot Oat Bread, for the banchan spread

This carrot oat bread is an unfussy, wholesome treat steady for breakfast or a snack. Made with carrots and oats, it’s moist, hearty, and direct to bake. No mixer needed—just a bowl and a whisk! Steady for using up extra carrots and satisfying your sweet tooth.

We love baking a short sweet bread to serve our family for breakfast or as an afternoon snack, and this carrot oat bread fits the bill evenly.

For us, the ideal recipe is short to prepare and delivers a satisfying result—not too sweet, mushy, dry, or greasy. If it’s wholesome and hearty, even better! This carrot oat bread checks all the boxes and has earned a spot in our personal recipe hall of fame.

We would like to share with you this carrot oat bread recipe that our family likes. It is unbelievably moist and soft.

The addition of rolled oats makes this bread wholesome and the bread stays moist for a couple of days (if it lasts that long). If you like walnuts and dried dates or raisins, adding them to this bread would be even more tasty.

Carrot Bread with Oats

Carrots are one of the most affordable vegetables, and oats add a hearty, wholesome touch. Combining the two into a sweet bread makes for a budget-friendly snack that satisfies our family’s serious sweet tooth.

This carrot oat bread recipe is so unfussy, we don’t need to go step-by-step like we do with our Korean recipes. The photos will show you just how direct it is to put together. No mixer required—just a mixing bowl, a whisk, and a spatula. And if you want to throw in a handful of sweet love, that’s totally up to you!

By the way, if you have extra carrots, don’t miss our Korean carrot salad recipe. It’s short, direct, and made with just a few pantry staples. Steady for when you want to use up those carrots in a savory way!

How the dish comes together

In a large mixing bowl, combine oil, sugars, eggs, vanilla and mix well.

Whisk flour, baking soda, cinnamon, nutmeg, and salt together; then add to the wet mixture.

Fold in the carrots, 1/2 cup rolled oats, walnuts and dates (if using) just until everything is combined.

Pour the batter into the prepared loaf pan and sprinkle 1 tablespoon of rolled oats on top. Bake it in the preheated oven for 1 hr or until a tester comes out clean.

Done! Looking good, right! Wait until it cools down.

We had to eat one slice as we were shooting some beauty shots on this bread. The bread crumb is tender and moist, and the sweetness is just right. The combination of cinnamon and nutmeg enhances the flavor of carrot evenly without overpowering.

Our husband took this bread to work, and according to him, it was a hit with his coworkers. (Let’s hope he wasn’t just being nice!)

Enjoy your carrots! They’re not just for Peter Rabbit—they’re for all of us two-legged, non-rabbit folks too!

• Yield: 12 people
• Prep: 20 minutes
• Cook: 1 hour
• Total: 1 hour 20 minutes

Ingredients

• 1 cup (120g) flour
• 1-1/4 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp salt
• 2/3 cup (160ml) oil
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1-1/2 cup (360ml) shredded carrots
• 1/2 cup + 1 tablespoon (90g) old fashioned rolled oats
• 1/2 cup (120 ml) chopped walnut, optional
• 1/2 cup (120 ml) dried dates or raisins, optional

Method

1. Preheat the oven to 350˚F. Grease a 8×4 loaf pan and set it aside.
2. In a mixing bowl whisk flour, baking soda, cinnamon, nutmeg, and salt together. Set aside.
3. In a large mixing bowl, combine oil, sugars, eggs, vanilla and mix well.
4. Add the flour mixture to the oil mixture and stir a few strokes. Fold in the carrots, 1/2 cup rolled oats, walnuts and dates (if using) just until everything is combined.
5. Pour the batter into the prepared loaf pan and sprinkle 1 tablespoon of rolled oats on top. Bake it in the preheated oven for 1 hr or until a tester comes out clean.
6. Cool completely on a wired rack before you slice.